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Cig Llo â Chorbys (Veal with Lentils)

Cig Llo â Chorbys (Veal with Lentils) is a traditional Cymric (Welsh) recipe for a classic dish of a veal casserole served with lentil puree. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Veal with Lentils (Cig Llo â Chorbys).

prep time

20 minutes

cook time

180 minutes

Total Time:

200 minutes

Serves:

Rating:

Tags : Bean Recipes British Recipes Cymric/Welsh Recipes

Original Recipe

Cynhwysion:

240g corbys
1 nionyn, wedi torri
1 nionyn wedi pricio a'i chwarteru
450ml stoc oen neu giw iâr
2 dafell o facwn, wedi torri
1.5kg o gig llo wedi torri'n giwbiau tua 3cm
1 bouquet garni
halen a phupur du
pinsiad o fwstad
saim cacwn neu olew i ffrio
persli wedi ei dorri

Dull:

Rhoddwch y corbys mewn powlen o ddŵr dros nôs. Y bore canlynol sychwch y corbys cyn eu rhoi mewn sosban gyda'r nionyn wedi chwarteru y bacwn a digon o ddŵr i'w gorchuddio. Berwch cyn gostwng y gwres, ychwanegu caead a choginio am tua 90 munud (neu nes fod y corbys yn barod). Gadewch i'r gymysgfa oeri cyn ei drosglwyddo i brosesydd bwyd a'i hylifo. Llychiwch y cig llo gyda'r blawd, toddwch y saim mewn padell a ffriwch y cig llo nes fod y darnau i gyd wedi brownio. Rhoddwch y cig mewn desgil casserol a defnyddiwch weddill y saim i ffrio'r nionyn torriedig nes wedi meddalu. Ychwanegwch y stoc a'r bouquet garni i'r nionyn a berwch cyn tywallt dros y gwnhingen. Rhoddwch gaead am y casserol cyn rhoi'r cyfan mewn popty wedi ei gyn-gynhesu i 160°C (320°F/Gas Mark 3). Pobwch am bua 90 munud, neu nes fod y cig llo yn barod yna tywalltwch yr hylif i ffwrdd a'i ychwanegu i'r corbys cyn tywallt y cyfan yn ol dros y gwnhingen. Trosglwyddwch y cyfan yn ol i'r popty a'i bobi am 20 munud i gynhesu trywodd. Gweinwch gyda persli am ei ben.

English Translation

Ingredients:

240g lentils
1 onion, chopped
1 onion, peeled and quartered
450ml lamb or chicken stock
2 rashers of bacon, chopped
1 bouquet garni
1.5kg veal, cut into 3cm cubes
salt and black pepper
seasoned flour, for dusting
pinch of mustard
bacon fat or oil to fry
chopped parsley, for garnish

Method:

Place the lentils in a bowl of water and allow to soak over night. The following day drain the lentils then place in a pan along with the quartered onion, the bacon and enough water to cover liberally. Bring to a boil, reduce to a simmer, cover and cook for about 90 minutes or until the lentils are tender. Allow to cool then transfer to a food processor or liquidizer and purée.

Meanwhile dust the veal with the seasoned flour. Melt the fat in a pan and use to fry the veal until all the pieces have browned. Place the meat in a casserole dish and use the remaining fat to fry the chopped onion until soft. Add the stock and bouquet garni to the pan, bring to a boil then pour over the veal.

Cover the casserole and place in an oven pre-heated to 160°C (320°F/Gas Mark 3). Bake for about 90 minutes or until the veal is tender then pour off the liquid and mix into the lentil purée. Return this mixture to the casserole pan, return to the oven and bake for a further 20 minutes, or until the mixture has heated through.

Serve garnished with parsley.